Summer Vegetable Pot Pie

Summer Vegetable Pot Pie

Published March 15, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 110 min

Prep Time: 25 min | Cook Time: 60 min


A pot pie is one of the ultimate American comfort foods. This version is packed with fresh seasonal vegetables and uses vegetable broth as a base for its creamy sauce.

Nutrition Facts
Serving size: 1 ramekin
Calories per serving: 270
% Daily Value*
Total Fat 12.0g 18%
Saturated Fat 3.0g 15%
Sodium 209mg 9%
Protein 6.0g 8%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 tsp. salt
  • 4 Tbsp. cold margarine, cut into pieces
  • 1/4 cup ice cold water
  • 2 Tbsp. olive oil
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 1 cup diced carrots
  • 8 oz. button mushrooms, chopped
  • 2 Tbsp. all-purpose flour
  • 1 tsp. minced garlic
  • 1/3 pound small new potatoes, peeled and cut in half
  • 2 1/4 cups low-Sodium: vegetable broth
  • 1 tsp. ground sage
  • 6 asparagus spears, cut into 1-inch pieces
  • 1/2 cup fresh peas
  • 1/2 cup fresh corn kernels

Step by Step:

  1. Stir together first three ingredients. Cut margarine into flour mixture until mixture resembles coarse meal. Using a fork, stir in 3 to 4 Tbsp. water until smooth dough forms. Wrap in plastic wrap, and refrigerate at least 30 minutes.
  2. Heat oil in large pot over medium heat. Add leek, celery, carrots and mushrooms and sauté until tender, about 8 minutes; add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Add potatoes, broth and sage. Bring to a boil; reduce heat and simmer 15 minutes. Add asparagus, peas and corn and remove from heat.
  3. Preheat oven to 400°F. Roll out dough to 1/8-inch thickness. Cut into 8 4-inch circles.
  4. Divide filling among 8 1-cup ramekins. Place dough on top, pressing to seal. Cut 3 slits in top of each pot pie and place on baking sheet.
  5. Bake 30 to 40 minutes or until tops are golden brown.